Sombrero Fajitas

Sombrero Fajitas

20
RHONDA35 50

"Beef Skirts are rubbed with fajita seasoning and garlic powder then cooked in a blend of bacon, bell peppers, onions and cilantro and topped with Monterrey Jack cheese. Very easy family pleaser. Serve with warm tortillas and homemade Spanish rice and beans-a-la-charra."

Ingredients

45 m servings 475 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Rub steaks with garlic powder and fajita seasoning, and cut into 1 1/2-inch strips. Set aside.
  2. In a large skillet over medium heat, cook bacon until just crisp and brown. Stir chopped onion, bell pepper, and cilantro into the skillet with the bacon. Add steak strips, and cook, stirring frequently, about 7 minutes. Stir in tomatoes, heat through; remove from heat, and top with Monterey Jack cheese.
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Reviews

20
  1. 25 Ratings

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I use flank steak instead. Marinate steak whole with all of Ortega Fajita Seasoning packet except for 1 tbsp. for later use. Rub in just enough e.v.o.o. until a thick paste forms and evenly coat...

I marinated my meat in a homemade fajita marinade before using it in this recipe. I think that helps when using skirt steak so it's not AS tough. I used my own homemade fajita seasoning as well....

This recipe was a big hit with my family. I combined instructions from the actual recipe and advice from CHEFBAUER's review. Especially the slicing of the meat after cooking. I cooked the ste...